My Premium Fruit Cake

Ingredients

• 12 eggs
• 1 pound Brazil nuts
• 1 1/2 pounds butter
• 1 heaping teaspoonful cloves
• 1 1/2 pounds flour
• 1 1/2 pounds sugar
• 1 teacupful syrup
• 1 teacupful wine
• 1 heaping teaspoonful cinnamon
• 1 level teaspoonful soda
• 4 pounds raisins
• 1/2 pound flour (to flour fruit)
• 3 pounds currants
• 1 1/2 pounds citron
• 1 pound English walnuts
• 1 nutmeg (grated)

Method

1. 1

   Break the eggs separately; beat the yolks with half the sugar, cream the butter with the other half; then mix these; add half the flour, then the whites of the eggs, beaten to a stiff froth; then the other half of flour; then the syrup with the soda well beaten in it.

2. 2

   Now add the ground spices.

3. 3

   Chip fine half the citron, three pounds of raisins, and the nuts.

4. 4

   Now mix with these the currants and the pound of whole raisins; place in a large tray, and sift over them the half pound of flour; be careful to rub this flour well on the fruit.

5. 5

   Stir the fruit quickly into the batter; put into the pan; cut the rest of the citron in long strips a quarter of an inch thick, and place about the cake, just letting the batter cover; this holds the cake together, and keeps it from crumbling.

6. 6

   Bake slowly for six hours, being careful not to burn.

7. 7

   When the cake is done, place on a large cloth; pour over it one teacupful of good wine, cover well with the cloth, and let remain till cold.

8. 8

   This is ready for use in a few days, and will keep well.

9. 9

   The currants should be washed and spread on a cloth to dry the day before using.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 127. The excerpt below is the record exactly as published.

My Premium Fruit Cake 12 eggs 1 pound Brazil nuts iy2 pounds butter 1 heaping teaspoonful 11/2 pounds flour cloves 11/2 pounds sugar 1 heaping teaspoonful all- 1 teacupful syrup spice 1 teacupful wine 1 heaping teaspoonful cin^ 1 level teaspoonful soda namon 4 pounds raisins V2 pound flour (to flour 3 pounds currants fruit) 11/2 pounds citron 1 nutmeg (grated) 1 pound [ English walnuts

Cook this with the app: pantry check, scaling, and the assistant.